Vegetable Chili

Name: Vegetable Chili
Ingredients: 1 onion large, chopped; 1 tablespoon olive oil; 1 red pepper; 2 garlic cloves; 1/4 teaspoon cumin; 1 teaspoon Tabasco Sauce; 1 2/3 cups peeled tomatoes; 5/8 cup white wine; salt; ground black pepper; 1/2 teaspoon oregano; 3/4 cup carrot chopped; 4 9/16 ounces sweet potato chopped; 2 bay leaves; 1 5/16 cups corn; 2 9/16 cups black beans cooked, drained; cilantro for garnish; parsley for garnish

18 ingredients

7 steps

Ingredients

1 onion large, chopped
1 tablespoon olive oil
1 red pepper
2 garlic cloves
1/4 teaspoon cumin
1 teaspoon Tabasco Sauce
1 2/3 cups peeled tomatoes
5/8 cup white wine
salt
ground black pepper
1/2 teaspoon oregano
3/4 cup carrot chopped
4 9/16 ounces sweet potato chopped
2 bay leaves
1 5/16 cups corn
2 9/16 cups black beans cooked, drained
cilantro for garnish
parsley for garnish

Directions

1

Heat the olive oil in a large pan, and saute the onion until translucent. Add the garlic and pepper, cook over medium heat for 5 minutes.
2

Add the cumin and the Tabasco.
3

Then, add the tomato, and white wine. When the mixture begins to boil, add the carrot, sweet potato, and bay leaves.
4

Boil for 2 minutes, then lower the heat and simmer for 50 minutes.
5

In the last 20 minutes, remove the lid so the sauce thickens.
6

Add the corn and beans, and cook for 10 more minutes.
7

Sprinkle with cilantro and parsley, serve with rice.